This Creamy Vegan Garlic Parmesan Orzo is a comforting side dish made with coconut milk, fresh garlic, and vegan parmesan. It's silky, flavorful, and easy to make in about 30 minutes. Serve it alongside crispy tofu cutlets and arugula salad, or enjoy it on its own for a cozy bowl of pasta.
The orzo cooks directly in the creamy coconut milk sauce, creating a risotto-like texture without the extra work.
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Ingredients
This vegan orzo recipe uses simple pantry ingredients that create a rich, garlicky sauce while keeping the dish completely dairy-free.
Orzo: It is directly cooked in the broth and coconut milk, which allows the pasta to absorb flavor as it simmers.
Onion and Garlic: Finely mince both so they cook evenly and blend smoothly into the sauce without being too chunky.
Canned Coconut Milk: Use the thick, creamy portion of canned coconut milk plus a little of the remaining liquid to measure 1 cup.
Vegan Parmesan: Use either shaved or shredded vegan parmesan. Trader Joe's, Follow Your Heart, and Violife all work well.
Salt and Pepper: Season to taste at the end of cooking. The amount needed will depend on whether your butter and broth are salted.
See recipe card for quantities.
How to Make This Recipe
This one-pot recipe comes together in about 30 minutes. The orzo cooks directly in the broth and coconut milk, creating a creamy sauce as it simmers.
The full written recipe can be found in the recipe card below.
Step 1: Cook the onion in vegan butter for 5-6 minutes over medium-high heat. Add the minced garlic and cook for 1-2 minutes more.
Step 2: Add the dry orzo and toast in the pan for 2-3 minutes.
Step 3: Scoop the coconut cream off the top of the can first before adding a little water to make up 1 cup.
Step 4: Pour in the vegetable broth, coconut milk, pinch of Kosher salt and black pepper.
Step 5: Bring to a boil then cover and reduce to a simmer over medium-low heat for 10-12 minutes, stirring occasionally.
Step 6: Turn off the heat and stir in the vegan parm. Let the orzo sit for a few minutes to thicken before serving.
Substitutions & Variations
Vegan Butter: Olive oil works as a substitute, but vegan butter adds a richer taste to the dish.
Coconut Milk: Unsweetened cashew cream or vegan heavy cream can also work.
Vegan Parmesan: Nutritional yeast can be used for a lighter cheesy flavor.
Serving Ideas
This creamy coconut milk orzo works well as a side dish or a simple meal.
- Serve with tofu: Top the orzo with crispy breaded tofu cutlets and a handful of arugula.
- Add roasted vegetables: Roasted Brussels sprouts, broccoli, or my favorite air fryer frozen green beans pair perfectly with the creamy orzo.
- Add toppings: Sprinkle with crispy breadcrumbs, chopped fresh herbs, or a drizzle of olive oil for extra flavor and texture.
- Serve with a fresh salad: Pair it with a simple mixed greens salad with balsamic maple vinaigrette.
Tips & Tricks
Too much liquid from the can can make the sauce thinner. Scoop the thick coconut cream from the top first, then add a little of the remaining liquid to measure 1 cup.
For a richer sauce, use more coconut cream.
For a lighter, broth-based sauce, reduce the cream slightly.
Saltiness can vary depending on the butter and vegetable broth you use. Taste at the end and adjust seasoning as needed.
If the orzo thickens too much, stir in a splash of vegetable broth to reach your desired consistency.
Some vegan parmesan brands can cause the sauce to separate slightly. If this happens, add a splash of unsweetened plant milk and stir over low heat until smooth again.
Storage
Store: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat: Reheat gently on the stove or microwave with a splash of plant-based milk or broth.
Frequently Asked Questions
Cook it uncovered for a few more minutes so some of the liquid evaporates and the sauce thickens. The orzo will also continue to thicken slightly as it cools.
Add a splash of unsweetened plant milk or vegetable broth and stir until the sauce loosens to your desired consistency.
Yes. Gently heat the orzo over low heat while stirring in a splash of plant-based milk until the sauce becomes smooth again.
This dish is best served right after cooking, but leftovers reheat well. Warm it on the stovetop with a splash of plant milk until creamy again.
More Vegan Pasta Recipes
If you love vegan pasta dishes, try these recipes next:
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Recipe
Creamy Vegan Garlic Parmesan Orzo
Ingredients
- 2 tablespoons Vegan Butter
- ¾ cup Minced Yellow Onion
- 3 Garlic Cloves minced
- 1 cup Orzo Pasta dry
- 2 cups Low-Sodium Vegetable Broth
- 1 cup Canned Coconut Milk see note
- ¼-1/2 teaspoon Kosher Salt to taste
- Pinch of Black Pepper to taste
- ½ cup Vegan Parmesan
Instructions
- Add the vegan butter to a pan on medium-high heat.
- Cook the minced onion for about 5-6 minutes or until soft and starting to brown. Add in the minced garlic and continue to cook for 1-2 minutes or until fragrant.
- Toss in the dry orzo and toast in the pan for 2-3 minutes.
- Excess water from the can of coconut milk will make the orzo thinner instead of rich and creamy. To get the right texture, scoop the coconut cream off the top of the can first, then add a bit of water to make 1 cup.
- Pour in the vegetable broth, coconut milk, pinch of Kosher salt and black pepper.
- Bring to a boil then cover and reduce to a simmer over medium-low heat for 10-12 minutes, stirring often to make sure the orzo doesn't stick to the bottom of the pan. It's done when most of the liquid has been absorbed and it's creamy.
- Turn off the heat and stir in the vegan parmesan. Letting it sit for a few minutes will allow it to continue to thicken. If it thickens too much, add a splash of plant-based milk or vegetable broth.
- Taste and adjust salt and pepper to preference. Saltiness can vary, so it's best to taste and adjust at the end rather than adding too much upfront. If you're using salted butter and full-sodium vegetable broth, you'll need way less.
- Serve with crushed red pepper flakes, lemon, and extra Parmesan cheese if desired. Enjoy!
Notes
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Rachael M. says
The easiest and by far most delicious use of orzo - I love that it cooks right in the pan and absorbs all the flavor. My son asked for a third helping!
Liv says
That's so amazing to hear!! Thank you so much 🙂
Leslie H says
This is BY FAR one of my family's favorite meals–and it's incredibly easy to make!! I burn rice and risotto every time I make it, so this creamy orzo dish is a blessing for me, lol. It takes no time at all, and I can throw it on the stove and it handles itself. My soon-to-be-8-yr old is pickier than ever these days, and fights me on just about every pasta/grain/rice dish I make, but this one she DEVOURS, this is why I make it so often 🙂 It pairs well with just about anything, too!
Liv says
Thank you so much for this review! I'm so happy your daughter loves this dish! 🙂